Lemon Asparagus Pasta

This is one of those recipes from Simply in Season that I made last year but it only rated an “OK.” I remember that it was kind of bland. (I know, a common theme in our household LOL). So I decided to kick it up a notch.

FOR PRINTABLE VERSION CLICK HERE: Lemon Asparagus Pasta
8 oz angel hair pasta (here’s where I made the first change. I used a garlic roasted linguine that’s made locally).
2 1/2 cups asparagus (cut into 1 inch pieces)
1 Tbs butter
1/2 cup green onions (scallions), sliced (here’s the other change–I substituted chives)
1 1/2 tsp lemon peel (grated)
3 Tbs lemon juice
3/4 cup milk
2 eggs
1 tsp dill weed
1/4 tsp salt
1/8 tsp nutmeg

1. Boil pasta for about 4 minutes; add asparagus and cook for an additional two minutes or until pasta and asparagus are tender. Drain.

2. Melt butter in a large frypan on medium heat. Add green onions and lemon peel and saute’ 1 minute. Add lemon juice and cook until liquid is almost evaporated.

3. Beat together milk and eggs. Add along with the asparagus and pasta to the pan with the green onions. Cook over low heat until the mixture is slightly thick, about 4 minutes. Do not boil.

4. Stir in the spices / herbs and serve immediately.

Servings: 4
The Verdict: MUCH better this time around! I loved the way the garlic linguine added an extra depth of flavor.

Nutrition Facts
Serving size: 1/4 of a recipe (8.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 319.51
Calories From Fat (20%) 65.25
% Daily Value
Total Fat 7.32g 11%
Saturated Fat 3.35g 17%
Cholesterol 117.04mg 39%
Sodium 207.8mg 9%
Potassium 423.59mg 12%
Total Carbohydrates 50.17g 17%
Fiber 3.55g 14%
Sugar 4.72g
Protein 14.1g 28%

This post linked to Foodie Friday and Friday Potluck